Ingredients

• 2 c. water
• 1 c. quinoa
• 2 tsp. curry powder or garam masala
• 8 green onions, chopped
• 2 15 oz. cans chickpeas, rinsed and drained
• 2 c. shredded carrots
• 1/2 c. dried cranberries
• Yogurt-cumin dressing, recipe below

Preparation

Heat the water to boil in a large saucepan. Add the quinoa and curry powder; lower heat to a simmer. Cover pan; cook 20 minutes. Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl; arrange on top of quinoa, or stir all ingredients together. Serve drizzled with dressing.

Yogurt-cumin dressing: Combine 1 c. plain non-fat yogurt, 1/2 c. chopped fresh cilantro, 3 tsp. lemon juice, 1 tsp. each grated lemon zest and hot chili sauce, and 1/4 tsp. ground cumin in a small bowl. Refrigerate before serving.

You can substitute a 4-oz. piece of cooked salmon, tuna, or other fish for the chickpeas. Also, the dressing is optional.

Chicago Tribune

Ingredients

• 2 tbsp olive oil
• 1 small white onion, finely chopped
• 1-1/2 cups farro
• 1/4 cup white wine
• 3 cups water
• 1/2 cup heavy cream
• 1/4 cup parmesan
• 2 tsp butter
• salt & pepper

Preparation

1. Saute onion til soft. Add farro, saute 1 minute to coat with oil. Add wine and cook until it is absorbed.

2. Stirring often, add water 1 cup at a time as each addition is completely absorbed, about 30 minutes. (Farro should be softly al dente.)

3. Stir in cream, cheese and butter and cook until thick, about 5 minutes. Season to taste with salt and pepper.

Ingredients

• 2 oranges, chopped
• 1 small jicama
• 1/4 c. bitter orange juice
• 2 tsp. good chile powder (pref. New Mexico)
• 2 tbsp. cilantro

Preparation

Chop all ingredients but the cilantro and mix. Let stand for an hour, then add cilantro just before serving.

Ingredients

• 2 1/2 c. milk
• 1 1/4 c. water
• 1 c. yellow cornmeal
• 2 cloves minced garlic (optional)
• 1 tsp. salt
• 1/2 c. parmesan
• 3 tbsp. butter

Preparation

Combine first 5 ingredients. Bring to a simmer over medium heat, whisking often. Cook until done, about 12 minutes. Stir in parmesan, butter and salt and pepper to taste.

Ingredients

• 1 15-ounce can garbanzo beans (chickpeas), drained
• 3 tablespoons fresh lemon juice
• 5 tablespoons extra-virgin olive oil, divided
• 2 garlic cloves, peeled
• 2 teaspoons cumin seeds
• 1 teaspoon turmeric, divided
• 1 teaspoon smoked paprika, divided
• 2 cups water
• 1 cup quinoa (about 6 ounces), rinsed well, drained
• 1 teaspoon coarse kosher salt
• 1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
• 1 1/2 teaspoons ground cumin
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh Italian parsley

Preparation

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Bon Appetit, August 2008

Cut the big stem(s) off the brocolli, but leave a couple of inches of stem.

Then cut the brocolli into thin spears, about three or four inches long and 1/2 inch wide.

Place in a single layer on a baking sheet.

Sprinkle with salt, ginger root sliced into thin rounds (say 1/4 cup), and two large garlic cloves sliced in thin rounds. Drizzle generously with olive oil and soy sauce.

Cook the broccoli 20-30 minutes, or until tender.

Ingredients

• 3 large red bell peppers
• 2 cloves garlic, unpeeled
• 1/2 to 1 cup ricotta cheese, drained
• 1/2 to 1 teaspoon salt

Preparation

Heat broiler or grill. Roast peppers and garlic cloves on a foil-covered broiler rack, turning as needed, until skins blacken on all sides, about 30 minutes. Place peppers in a small paper bag (or place in a bowl and cover with plastic wrap) until cool. Remove skin and seeds. Place peppers in a food processor; squeeze roasted garlic out of skins into the processor. Pulse until nearly pureed. Add 1/2 cup ricotta cheese and salt to taste; pulse until well-blended, adding more cheese if needed for dipping consistency.

Note: This dip goes well with toasted Italian-bread slices or your favorite chips. Add more garlic or additional chopped herbs, if you like.

Makes 3/4 cup.

Chicago Tribune

Ingredients

• 1/4 cup dried porcini mushrooms, soaking in hot water
• 2 tablespoons olive oil
• 1 cup short-grain brown rice
• 1 onion, very finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 can (12 ounces) chopped tomatoes, with their liquid
• 8 ounces button mushrooms, sliced
• 1 can (15 ounces) cannellini beans, drained, rinsed
• 1/2 cup chopped fresh basil or parsley
• 1/2 cup grated Parmesan cheese, optional

Preparation

Heat oil in a stockpot over medium heat. Add rice; cook while stirring, until translucent, about 1 minute. Add onion, salt and pepper; continue to cook, stirring occasionally, until softened, about 1 minute. Add enough water to cover by 1/2 inch, about 3 1/2 cups. Heat to a boil; then simmer. Cook, stirring occasionally, 10 minutes.

Remove porcini from water, reserving liquid; coarsely chop. Pour liquid (without sediment) into rice. Stir in porcini, tomatoes and button mushrooms. Heat to a boil; then simmer. Cook, stirring occasionally, until tomatoes break down, about 30 minutes, adding water if needed.

When rice is tender, add beans. Cook, stirring occasionally, until mixture is no longer soupy but not yet dry, about 2 minutes. Add basil and cheese; serve.

Chicago Tribune

Ingredients

• 12 ounces asparagus, trimmed, cut into 3/4-inch pieces
• 2 cups pearl barley
• 3 tablespoons butter
• 1 cup finely chopped onion
• 3 large garlic cloves, finely chopped
• 8 1/2 cups (about) canned vegetable broth
• 2 cups drained canned diced tomatoes in juice
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley
• 2 teaspoons grated lemon peel

Preparation

Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.)

Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer barley to bowl. Melt butter in same saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add barley and stir to coat. Add 2 cups broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Mix in 2 1/2 cups broth and simmer until absorbed, stirring frequently. Add 3 cups broth and simmer until barley is tender and creamy but still slightly firm to bite, stirring frequently and adding more broth if mixture is dry, about 45 minutes. Add tomatoes and asparagus; stir until heated through, about 3 minutes. Mix in cheese, arugula and lemon peel. Season with salt and pepper.

Bon Appetit, March 2001

Ingredients

• 1 1/2 cup (12 oz.) chana dal, washed and drained
• 5 cups water
• 1 t. ground turmeric
• 1/2 t. ground cumin
• 1 t. ground coriander
• 1/2 t. cayenne pepper (optional)
• 3 T. butter or margarine
• 1 t. cumin seed
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 T. grated fresh ginger
• 1 t. garam masala
• 2 T. chopped fresh coriander leaves

Preparation

Put chana dal in a bowl. Add enough cold water to cover and soak overnight.

To cook, drain chana dal. Place chana dal, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.

In a large saucepan, melt butter over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.

Add chana dal and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes or until chana dal is tender but not mushy.

Add garam masala and mix well.

Place chana dal in a serving dish and sprinkle with chopped coriander leaves.